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overhead shot of a cheesy baked pasta and zucchini casserole
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5 from 7 votes

Creamy Pasta Bake with Zucchini and Mushrooms

A crowd-pleasing dish of penne pasta, tender sauteed veggies, pasta sauce, and melted cream cheese.
Prep Time15 mins
Cook Time25 mins
Course: Dinner
Cuisine: American, Italian
Keyword: baked pasta, easy dinner ideas, mushroom pasta, paster dinner, zucchini pasta
Servings: 8
Calories: 447kcal


  • 3 cups dry penne pasta
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, cut into half moons
  • 2 cups sliced mushrooms
  • Salt and fresh ground pepper, to taste
  • 8 ounces cream cheese, room temperature, cut into smaller cubes
  • 8 ounces sour cream
  • 1 jar (24 ounces) tomato-based pasta sauce, (use your favorite tomato pasta sauce)
  • 8 ounces shredded mozzarella cheese, divided
  • 1 teaspoon dried Italian Seasoning
  • ½ teaspoon dried basil
  • Salt and fresh ground pepper, optional, to taste
  • Chopped fresh parsley, for garnish, optional


  • Preheat oven to 375˚F.
  • Grease a 9x13 baking dish with cooking spray and set aside.
  • Prepare pasta according to the directions on the package.
  • In the meantime, heat up olive oil in a 12-inch skillet set over medium-high heat.
  • Add diced onions to the hot oil and cook for 3 minutes.
  • Stir in garlic and cook for 15 seconds.
  • Add zucchini and mushrooms; season with salt and pepper, and cook for 5 minutes, or until just tender. Stir frequently.
  • Drain pasta and return it to the pot.
  • To the pasta, add the cooked vegetables, cream cheese, sour cream, pasta sauce, half of the mozzarella, and seasonings; mix and stir until everything is incorporated and cheeses are melted.
  • Taste mixture for salt and pepper, and adjust accordingly.
  • Pour mixture into previously prepared baking dish.
  • Top with remaining mozzarella cheese.
  • Bake for 22 to 25 minutes, or until bubbly, and cheese is completely melted.
  • Remove from oven and let stand 8 to 10 minutes.
  • Top with fresh parsley and serve.


Calories: 447kcal | Carbohydrates: 42g | Protein: 16g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 744mg | Potassium: 641mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1166IU | Vitamin C: 12mg | Calcium: 237mg | Iron: 2mg